Chicken Curry Noodle Soup

This Thai soup is packed with so much flavor! It’s filled with tender chicken, rice noodles, bean sprouts, cilantro, and lime juice! It’s so comforting and fragrant – plus, it’s easy enough for any weeknight meal!

The coconut milk not only adds a delicious hint of sweetness, but makes this soup dairy free. And to top it off the whole meal comes together in less than half an hour.

You can watch our plating video HERE.

If you love soup and you love Thai food, this recipe is a must try!

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Chicken Curry Noodle Soup

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  • Author: Shamila Sobers
  • Total Time: 30
  • Yield: 6 1x


This easy Chicken Curry Noodle Soup is made with red curry paste, coconut milk, noodles and chicken. It’s the perfect balance of flavors and a must for any soup lover.


  • 2 tbsp vegetable oil  
  • 2 tbsp Thai red curry paste  
  • 1 tbsp curry powder  
  • 1/2 tsp turmeric  
  • 4 boneless chicken thigh fillets 
  • 2 cups coconut milk  
  • 6 cups chicken stock  
  • 1 lemongrass stalk, bruised  
  • 3 tbsp fish sauce  
  • 1 tsp sugar  
  • 1 (5 oz.) pack of cooked, curly noodles  
  • Bean sprouts, to serve  
  • Cilantro leaves, to serve  
  • Lime wedges, to serve 


1.  Heat the oil in a wok or deep saucepan over medium-high heat. Add the curry paste, curry powder and turmeric. Cook stirring for a minute or until fragrant. Add the chicken thigh fillets and cook for 2 to 3 minutes. Stir in the coconut milk and the chicken stock. Add the lemongrass and simmer for 15 minutes.  

2.  Stir through the fish sauce and sugar, adding more or less to taste. Transfer the chicken fillets to a chopping board and chop or shred.  

3.  To serve, divide the noodles among serving bowls. Top with the chicken, pour in curry to fit desired bowl, top with bean sprouts and cilantro leaves. Serve with a lime wedge on side. 

  • Prep Time: 10
  • Cook Time: 20


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June 10, 2021


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